A Dictionary of Color Combinations Vol.1

A Dictionary of Color Combinations Vol.1

$55.00
$55.00
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A Dictionary of Color Combinations Vol.1
  • A Dictionary of Color Combinations Vol.1
  • A Dictionary of Color Combinations Vol.1
  • A Dictionary of Color Combinations Vol.1
  • A Dictionary of Color Combinations Vol.1
A Dictionary of Color Combinations Vol.1

A Dictionary of Color Combinations Vol.1

This book is a collection of 348 color combinations originated by Sanzo Wada(1883-1967) who, in that time of increasingly avant-grade and diversified use of color, was quick to focus on the importance of color and laid the foundation for contemporary color research. Sanzo Wada was active as an artist, art school instructor, costume designer for the movies and the theater, and kimono and fashion designer who employed his extensive and versatile talents to do innovative work that centered primarily on visual perception and form.

Pages: 352
Dimensions: 10.5cm x 15cm
Condition: New
Date: 1930

TYPE

100% Organic premium matcha

ORIGIN

Blended cultivar from Uji, Kyoto

QUANTITY

20g (0.7oz)

$55.00
$55.00
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Matcha begins long before it is stone-milled into powder. Like wine grapes or coffee varietals, tea plants have different cultivars, distinct genetic varieties that shape flavor, aroma, texture, and character. Each cultivar carries its own personality.

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Yabukita

The most celebrated and widely grown cultivar in Japan. Yabukita is known for its balance. It produces a smooth, approachable cup with gentle sweetness, fresh vegetal notes, and a clean finish. It forms the foundation of many exceptional matcha blends because of its consistency and harmony.

Okumidori

A rarer cultivar prized for depth and elegance. Okumidori develops a deeper emerald color, a softer bitterness, and a rich, lingering sweetness. It is often chosen for premium ceremonial matcha because of its creamy texture and refined umami.

Saemidori

Often called one of Japan's sweetest cultivars. Bright, vibrant, and naturally smooth with rich umami and almost no astringency. Highly prized for its refined and approachable character.

Only the youngest spring leaves are selected for premium matcha. After harvest, the leaves are steamed, dried, and carefully stone-milled into an exceptionally fine powder. It can take up to an hour for a traditional granite mill to produce just 30–40 grams of matcha.

We believe matcha is more than a drink. It is a meeting between agriculture, craftsmanship, and ritual. Every bowl begins with a cultivar, a season, a harvest, and a patient process refined over generations.